Name: Cassoulet in the Style of Toulouse (Cassoulet de Toulouse)
Yield: Serves 10–12
Ingredients: 1 pound boneless pork shoulder, trimmed of excess fat and cut into 12 chunks; 1 1/2 pounds fresh ham hock or pig's knuckles, cracked by the butcher; 3/4 pound fresh pork skin with 1/4-inch layer of hard fat attached; Salt and freshly ground pepper; 2 pounds dried white beans, such as Tarbais, Lingots, or cannellini, rinsed and picked over to remove any grit; 1/3 cup fat from confit or rendered duck fat; 2 medium onions, chopped; 3 small carrots, peeled and cut into thin rounds; 1/2 pound ventrèche or pancetta, or blanched lean salt pork, in one piece, about 1 1/4-inches thick; 1 whole head of garlic, unpeeled, plus 4 small cloves garlic, peeled; 1 large plum tomato, peeled or 1 tablespoon sun-dried tomato paste; 2 quarts unsalted chicken stock (storebought or homemade); Herb bouquet: 4 sprigs parsley, 2 sprigs thyme, 1 imported bay leaf, and 3 small celery ribs tied together with string; 6 confit of duck legs, drumsticks and thighs separated, or substitute 12 confit of duck wings; 1/4 pound fresh hard pork fat or blanched fat salt pork; 1 pound Toulouse sausages or fresh garlic-flavored pork sausages; 2 tablespoons fresh bread crumbs; 2 tablespoons French walnut oil

Image may contain Plant Food Dish Meal and Produce

Photo by Yunhee Kim

This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations two days before you plan to serve the cassoulet.

Cooks' Notes

Fresh pork rind is essential to enrich and flavor the beans. If only salted rind is available, do not include it in the first day’s marinade.
If you don’t have a large enough earthenware or stoneware serving dish, substitute 2 smaller ones, such as the insert from a slow cooker or an ovenproof mixing bowl.

Recipe notes

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Recipe notes

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